Chole Aloo Tikki Chaat Recipe - An Indian Street Food Snack
You must try this super delicious, hot and spicy Chole Aloo Tikki Chaat, that is packed with flavors from a tamatari chana masala and topped with chutneys, onions and sev making it truly lip smacking delicious. This chaat makes a great part dinner or even a Sunday evening snack.
The Chole Aloo Tikki Chaat is a simple recipe of the popular street food of India. The aromatic taste emanating from the chola, the chutneys and the pungent onion, along with that crispy sev on the top makes it an all time favorite Indian street chaat.
Serve this delicious Chole Aloo Tikki Chaat for the Diwali party, as an evening snack or even weeknight dinner with family and friends.
If you like Indian Street Food Recipes, you must try some of the favorites like :
Ingredients for Chana Masala
- 1 cup Kabuli Chana (White Chickpeas) , soaked and cooked
- 1 teaspoon Cumin seeds (Jeera)
- 1 inch Ginger , finely chopped
- 1 Tomato , pureed
- 1 Bay leaf (tej patta)
- Cooking oil Spice Mix
- 1 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Amchur (Dry Mango Powder)
- 1 tablespoons Garam masala powder
- 1 tablespoons Coriander Powder (Dhania)
- 1/2 teaspoon Anardana Powder (Pomegranate Seed Powder)
- 1/2 teaspoon Kashmiri red chilli powder
- 1 teaspoon Black pepper powder
- 1 teaspoon Black Salt (Kala Namak) Main Ingredients to Make Chole Tikki Chaat
- 1 cup Green Chutney (Coriander & Mint)
- 1 cup Sweet Chutney (Date & Tamarind)
- 3 Onions , finely chopped
- 2 Green Chillies , finely chopped
- 2 sprig Coriander (Dhania) Leaves , finely chopped
- 2 tablespoon Sev , for garnishing and crunch Ingredients to make the aloo tikkis
- 1 cup Green peas (Matar) , steamed
- 3 Potatoes (Aloo) , boiled and peeled
- 1 Sweet Potatoes , boiled and peeled
- 1 teaspoon Ginger , grated
- 2 Green Chillies , finely chopped
- 1 Onion , finely chopped
- 2 tablespoons Green Chutney (Coriander & Mint)
- 1 tablespoon Corn flour
- 3/4 cup Bread crumbs
- Cooking oil , for greasing
- Salt , to taste
How to make Chole Aloo Tikki Chaat Recipe - An Indian Street Food SnackTo make the Chana Masala
To begin making the Chole Aloo Tikki Chaat Recipe,we will first soak the Chola completely immersed in water for about 8 to 10 hours. After the soaking period, cook the Chola along salt and with its soaked water, adding additional water if required. Cook until it is soft and tender.
You will know it's cooked right, when you press the Chola between your fingers it will mash easily. Keep the cooked Chola aside.
Heat oil in a large heavy-bottomed pan. Add the cumin, ginger and bay leaves and stir-fry for a few seconds till you can smell the aromas coming through.
Stir in the tomato puree and the spice ingredients and saute until the color changes to a dark brown color. The anardana powder, along with the black pepper and the dry mango powder will help in getting the desired brown color for the chana masala.
Once browned, add in the cooked chickpeas into the masala and stir all the masala well into the chickpeas so that it coats it well. Check the salt and spice levels and adjust to suit your taste. Cover the pan, turn the heat to low and simmer for 20 to 30 minutes until the Chola gets well coated with the masala and looks brown as well.
Cover the pan, turn the heat to low and simmer the Chana Masala for about 30 minutes until the chana gets well coated with the masala and has attained an outer brown coating. Give the Chana Masala a final taste. Keep it aside.
In a large mixing bowl, mash in both the boiled regular potatoes and sweet potatoes. Add the steamed green peas, a teaspoon of ginger, two roughly chopped green chillies, a large finely chopped onion, two tablespoons of green chutney, some salt to taste and finally a tablespoon of corn flour binding.
Mix all the ingredients well and shape them into circular discs of desired sizes (about 1-1/2 inch diameter)
Dust the Aloo tikki in breadcrumbs and place them on a baking sheet, drizzle some oil over it place it in a preheated oven and bake for 20 minutes at 200 C.
After about 15 minutes, remove the tikkis from the oven. Notice the light browning from the top. The tikkis will not brown too much as they have no oil in them. If you want it to be crisper then you can drizzle some oil on top before they go into the oven.
You can also alternatively tawa cook the Aloo tikki. Pre heat a tawa and pan fry these tikki's with little oil until they are browned and crisp on both sides.
You can also shape the dough in the form of a cylinder like the kebabs, dust them in breadcrumbs and insert them into a skewer and grill them. Place the tikkis in an oven and bake for 15 minutes until lightly browned and crisp.
Place the Aloo tikki on a platter. Add some hot chana masala on top of the hot tikkis. Sprinkle some green chillies, some finely chopped onions, add a spoon of green mint chutney over each of the tikkis, then some date tamarind chutney over it.
To serve the Chole Aloo Tikki Chaat - sprinkle some more onions, some chopped coriander leaves and finally some sev and serve as an evening snack or even weeknight dinner with family and friends.
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"